Kaki and Hakusai Nabe 牡蠣と白菜の鍋
This oyster and napa cabbage hot pot was featured on NHK's Kyo no Ryori cooking program the other with chef Akiko Watanabe. Only a few ingredients for this simple yet satisfying nabe. Served with ponzu and yuzu koshu as garnishes and a bottle of freshly brewed sake for a taste of autumn.
Oysters and Napa Cabbage Hot Pot
160 grams fresh oysters
250 grams Napa cabbage, cut into large strips
1/2 cup water
1 Tablespoon sake
pinch of salt
condiments
yuzu kosho
ponzu
Cut the Napa cabbage into large strips. Most important, to cut the tough, white part of the backbone of the Napa cabbage into strips that can be cooked quickly. Oysters should be rinsed in salted water.
In the bottom of a medium sized nabe hot pot place the white, tough strips of Napa cabbage. On top of that layer the green strips from the soft part of the cabbage leaf. Scatter the fresh oysters over the cabbage. Add water, sake, and salt and simmer over medium heat for five minutes. Serve immediately.
Kaki and hakusai before cooking
large strips of Napa cabbage leaves
large strips of Napa cabbage
Click here for more information on oysters in Japan.
